SUGAR FREE VANILLA ICE CREAM with TEA JELLY
Servings: 4
A traditional dessert that's fun and enjoyable for kids and adults alike.
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Ingredients
For the Vanilla Ice Cream:
- 3 egg yolks
- 80 g erythritol
- 1 tsp vanilla paste click here to make your own
- 1 pipette vanilla liquid stevia
- 250 ml coconut milk click here to make your own
- 250 ml double cream
- 1 tsp LBG or gelatine
For the Tea Jelly:
- 400 ml water
- 4 fruit flavoured tea bags
- 1 tsp pure stevia powder
- 2 tbsp Great Lakes gelatine
Instructions
To make the Vanilla Ice Cream
- beat erythritol, liquid stevia and egg yolks until frothy and set aside.
- heat milk, double cream and vanilla paste, whisking gently until just below boiling point (when little bubbles start to form around the edges), then remove from heat.
- add all the milk/cream to the egg yolks one ladle at a time, whisking vigorously as you do so.
- transfer back to the pot and heat again, whisking constantly until just below boiling point.
- remove from heat, sprinkle in LBG or gelatine, whisk well and transfer back to the Pyrex bowl.
- allow the mix to cool completely, then refrigerate for at least 2 hours.
- when the ice cream mix is cold, set up an ice cream maker (the inner bowl having been in the freezer for at least 24 hours) and start the motor.
- pour ice cream mix into the spout and let the machine do the rest for 15-20 mins (depending on the machine and how cold everything was).
- serve immediately or store in a sealed container and freeze until required.
To make the Tea Jelly
- steap tea bags in very hot water for a few minutes.
- add stevia and gelatine, whisking vigorously until well incorporated and smooth.
- pour into moulds and refrigerate until set.
Notes
Home freezers are much colder than those used in ice cream shops. The best way to re-soften your ice cream is to transfer it to the fridge a few hours before serving. You can leave it to soften at room temperature if you prefer, but you'll find that it turns to liquid around the edges, while the middle stays solid.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales.
Nutrition
Serving: 1 portion | Calories: 401kcal | Carbohydrates: 1.6g | Protein: 13.6g | Fat: 36.8g
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